Blue Ribbon Meatloaf

Photo by Ken Burris.In revisiting this classic, we put the meat back in the “loaf” by using ultra-lean ground beef and turkey. With fresh whole-wheat breadcrumbs and beer-simmered sweet onions, you’ll never notice the missing fat.

Preparation:

Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until translucent and starting to brown, about 5 minutes. Pour in beer and increase heat to high. Bring to a vigorous boil; cook until the liquid is quite syrupy and the mixture reduces to about 3/4 cup, 8 to 10 minutes. Transfer to a large bowl. Stir in thyme, dry mustard, salt and pepper. Let cool for 10 minutes.

Bake the meatloaf until an instant-read thermometer registers 160°F when inserted into the center, about 1 hour 20 minutes. Let rest for 5 minutes; drain accumulated liquid from the pan and slice.

Nutrient Information

Calories: 259

Total Fat: 9 g

Saturated Fat: 2 g

Polyunsaturated Fat:

Monounsaturated Fat:

Sodium: 339 mg

Carbohydrates: 11 g

Protein: 31 g

Fiber: 2 g

Vitamin A:

Vitamin C:

Calcium: 40 mg

Iron: 15%

Cook's Notes:

Tip: To make fresh breadcrumbs, trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

Note: Alcohol present in the beer will evaporate while cooking the onion.

This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.